Global Passport - A Guide to the Steaks of the World

Global Passport - A Guide to the Steaks of the World 

Steak is universally loved throughout the world. Although the preparation and seasoning vary from country to country, you’ll find some form of steak on the table in most countries you visit.

We put together eight global recipes to help you bring some international flavor to our Snake River Farms American Wagyu steaks.

United States

Cowboy Steak

The cowboy steak is an All-American bone-in ribeye steak that’s cut thick and weighs an average of 2.5 lbs. This recipe lightens the steak with the season’s best tomatoes and creamy burrata cheese.

• Grilled Cowboy Steak and Heirloom Tomato & Burrata Salad

Tomato and Burrata are a classic summer dish. Turn this delicious combination into a complete meal with a perfectly grilled Cowboy steak from Snake River Farm. The large bone-in ribeye looks beautiful on a platter and is large enough to serve 2 to 4 of your favorite people. > Learn More

Mexico

Carne Asada

Carne asada, or “grilled meat” in Mexico, is a simple but amazingly delicious dish that features outside skirt steak. For a legitimate preparation, cook your carne asada over a wood fire or coals for the perfect char. 

• Carne Asada Skirt Steak Tacos

Carne asada is a traditional Mexican dish of grilled and sliced beef. Chef Salvador Alamilla of Amano Restaurant shares his authentic and flavorful version of carne asada that’s simple to make, but requires good execution. > Learn More

England

Filet Wellington

Created to celebrate Arthur Wellesley, the first Duke of Wellington after a victory at the Battle of Waterloo, this dish is synonymous with “special occasion” in many countries. 

• Filet Wellington

Beef Wellington is a traditional English preparation often made with a larger piece of beef tenderloin. Here we use our 4-ounce filets which wrapped in mushroom duxelles and puff pastry produces a very elegant presentation. > Learn More

Ghana

Suya Dusted Ribeye

Suya is a seasoning used for flavorful street food in Ghana and is the secret ingredient that enhances the natural richness of our American Wagyu ribeye steak. 

• Suya Dusted Bone-In Ribeye

Suya always takes me back home to Ghana. Growing up, suya was always a treat on our nightly walks to grab some street food. My earliest memory of suya was when my family would throw holiday parties. We would butcher a whole lamb or goat and prepare it with suya over coals. > Learn More

Korea

Kimchi Lettuce Wraps

Bulgogi literally means “fire meat” and is the star of Korean barbecue. For this Korean-inspired recipe, a lively marinade with kimchi and Asian pear adds flavor, while the gochujang, or red chili paste, adds heat. 

• Kimchi-Marinated Bavette Lettuce Wraps

While you may not have heard of the SRF American Wagyu Bavette cut before, once you’ve had a taste of this ultra-flavorful steak, you’ll never forget it. Much like its cousin flank steak, bavette also known as “flap meat”, is prized for its intensely rich, beefy flavor.  Its strong grain makes it the perfect candidate for marinating, as the loose structure of the meat allows flavors to penetrate. > Learn More

Japan

Zabuton 

The zabuton is a highly marbled cut that is luscious when served by itself but is enhanced by the mildly spicy and bright shishito pepper salsa. The shishitos are a clever nod to Japanese cuisine. 

• Zabuton with Shishito Salsa

The zabuton is a highly marbled cut that is luscious when served by itself, but is enhanced by the mildly spicy and bright shishito pepper salsa. The zabuton and shishitos have roots in Japanese cuisine, although this recipe takes inspiration from other international flavors to achieve a beautiful and savory dish. > Learn More

France

Steak Frites

This classic bistro dish is more than just “steak and fries”. It takes a great cut like the American Wagyu bavette for true French flavor and perfect timing to make sure everything is hot when served. 

• Bavette Steak Frites

The key to great steak frites is to keep it simple. We use Snake River Farms coulotte steak (picanha) at the restaurant, but the bavette is what you might find at a bistro in France. I like to season with just salt and pepper, then get a hard sear on the steak, baste in butter and get it on the plate while its hot. The recipe calls for a finishing touch of anchovy butter to add some flavor and umami, but you can also use plain butter to streamline things in your kitchen. > Learn More

Brazil

Picanha

The picanha is the star of traditional Brazilian churrasco barbecues. A surprisingly flavorful cut, the picanha can be roasted whole or cut into steaks, skewered and grilled for a more authentic presentation.

• Chimichurri-marinated Picanha 
  
  This Chimichurri Marinated Picanha recipe brings bold flavors to a tender cut of beef. Marinated in a zesty chimichurri sauce, the picanha is grilled to perfection, resulting in a juicy, flavorful dish that's perfect for any occasion. > Learn More